Quick Lemon-Blueberry-Basil Ice Cream
serves 6
This easy dessert boasts all the best flavors of summertime.
1 pint heavy whipping cream
1 can (14oz.) sweetened condensed milk
2 Tbsp. grated lemon zest
1/2 cup blueberries, lightly puréed
1 handful fresh basil
Combine cream and basil in a small saucepan and warm over medium-low heat; do not boil. When cream is warm, remove pan from heat and let basil steep for 20 minutes, then remove basil and chill cream completely.
Using a whisk or the whisk attachment on a stand mixer, whip cream to stiff peaks. Pour a bit of condensed milk into whipped cream and fold to lighten, then fold in remaining condensed milk, lemon zest, and blueberry purée.
Pour into a freezer-proof glass bowl and freeze at least 6 hours. Scoop into cups and garnish with fresh blueberries and a basil sprig.
Ethan made his mark as the “hummus guy” at area farmers’ markets, and spent years of tent time developing lasting relationships with local growers. With creativity and wit he and his team at Fond serve everyday fare with a local twist. A graduate of the Culinary Institute of America, he’s now sharing his recipes with Edible readers. Watch out for Ethan’s latest endeavor which is soon to open in Oakley.
